Glazed Lamb Chops with Creamy Mashed Potatoes: A Decadent Dinner Treat

Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15–20 minutes.
Drain and return the potatoes to the pot. Mash until smooth. Stir in the milk, butter, sour cream, salt, and pepper. Cover and keep warm.
Season the Lamb Chops:

Pat the lamb chops dry with paper towels. Season both sides with salt and black pepper.
Sear the Lamb Chops:

Heat olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 2–3 minutes on each side until browned. Remove from the skillet and set aside.
Make the Glaze:

In the same skillet, reduce the heat to medium. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the honey, balsamic vinegar, soy sauce, Dijon mustard, and rosemary. Let the mixture simmer for 2–3 minutes until slightly thickened.
Glaze the Lamb Chops:

Return the lamb chops to the skillet, spoon the glaze over them, and cook for an additional 3–5 minutes, flipping halfway, until the internal temperature reaches 145°F (63°C) for medium-rare.
Assemble and Serve:

Plate the mashed potatoes and top with the glazed lamb chops. Drizzle extra glaze over the top for added flavor.
Serving and Storage Tips